1-First Step: Prep and start the pasta* Bring a large pot of water to a boil and salt it generously. Add 10 ounces penne pasta and cook according to package instructions until al dente. Reserve ½ cup of the pasta cooking water, then drain and set aside.* While the pasta cooks, pat 1 ½ pounds boneless skinless chicken breast dry and cut into 1-inch pieces. Season evenly with ½ teaspoon salt and ¼ teaspoon pepper.

2-Second Step: Cook the chicken* Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken pieces in a single layer and let them brown without moving too much for 2 minutes, then stir occasionally. Cook for 6-8 minutes total until cooked through and no longer pink inside. Use a meat thermometer to check for 165°F internal temperature for safety and best texture. Remove the chicken to a plate and set aside.

3-Third Step: Build the sauce* In the same skillet, reduce heat to medium and add 3 tablespoons butter. Once melted, add 2 teaspoons minced garlic and sauté for about 30 seconds until fragrant but not browned. Sprinkle in 3 tablespoons flour and stir constantly to make a roux paste; cook for about 1 minute.* Slowly whisk in 2 cups chicken broth to avoid lumps, then add 1 cup heavy cream. Simmer gently for 3-5 minutes until the sauce begins to thicken.

4-Fourth Step: Finish the sauce* Stir in 1 cup grated Parmesan cheese until melted and smooth. Add 1 cup drained sun-dried tomatoes, 1 teaspoon paprika, and 2 teaspoons dried Italian seasoning. Taste and adjust with salt and pepper if needed. If the sauce gets too thick, thin with a splash of reserved pasta water or extra chicken broth.

5-Fifth Step: Combine and serve* Return the cooked chicken to the skillet and stir to coat with sauce.* Add the drained penne and toss everything together until the pasta is evenly coated. Warm through for 1-2 minutes so flavors marry.* Garnish with chopped fresh basil leaves and extra Parmesan cheese before serving.